Traditional “Wash Board” Omelet

During cattle drives, “Cookie” had to clean out the “crumb castle” or chuck wagon bin every couple of days, and that was when wash board omelets might be served. Full of vegetables, colorful and light, this delicious concoction is filling and healthy.

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Prep Time 15

Cook Time 15

Servings: 2

Course: Breakfast

Cuisine: American

Calories: 339

Ingredients Method Nutrition Notes

Ingredients

1 tablespoon cold pressed extra virgin olive oil, safflower seed oil, or another light and healthy oil (organic is always best to avoid GMOs)
2½ ounces whole kernel corn
2½ ounces red pepper, chopped
2½ ounces green pepper, sliced
1 ounce yellow pepper, sliced
2 ounces red potatoes with skin, par-boiled and chopped
4 fresh eggs
2 ounces mozzarella cheese

Method

Preheat the broiler.
Shred the mozzarella. Slice and chop all vegetables. Crack the eggs and mix well.
In oil, sauté corn and red, green and yellow peppers until tender-crisp. Remove and keep warm.
Add potatoes to pan and sauté until lightly browned. Set aside and keep warm.
Prepare the omelet open-faced. Add sautéed vegetables and cheese.
Place under broiler or in toaster oven until cheese melts.

Nutrition

Calories: 339kcalCarbohydrates: 15gProtein: 19gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 350mgSodium: 368mgPotassium: 480mgFiber: 2gSugar: 3gVitamin A: 1938IUVitamin C: 103mgCalcium: 204mgIron: 2mg

Notes

High in phosphorus, selenium, and vitamin A, and very high in vitamin C.

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Traditional “Wash Board” Omelet